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How to Grow Scallions Indoors

By Antonia James ; Updated September 21, 2017

Scallions can be grown by the indoor gardener who is an apartment dweller, doesn’t have the land necessary for an outdoor vegetable garden, or who just wants to bring some natural greenery inside. Not only do easy-to-grow scallions add some décor to a home, they also are a tasty addition to many dishes. A relative of the green onion, scallions can be eaten either cooked or raw and all parts of the plant are edible, according to patiofarmersguild.com. All materials needed to grow scallions indoors can be purchased at your local gardening center.

How to Grow Scallions Indoors

Fill a shallow planting container with potting soil. Use a vegetable-specific potting soil that contains a fertilizer. The container shouldn’t be too big. Scallions have shallow roots and do not need large areas to achieve maximum growth.

Plant five to 10 scallion seeds in the container. Place the seeds 2 to 3 inches apart and one quarter to 1 inch deep into the potting soil.

Water the soil and keep it moist. Don’t worry too much if you occasionally over or under water the plant. Scallions are hardy and can overcome too much or too little watering.

Place the container in an area that receives full sun and is free of drafts. Keep the container away from ventilation ducts.

Harvest scallions 100 to 150 days after planting when they are mature. The tops should be 8 to 12 inches tall. Cut the greens with scissors or pick them from the soil by hand.


Things You Will Need

  • Planting container
  • Potting soil
  • Scallion seeds
  • Water
  • Scissors


  • After harvest, put the scallions in sealed plastic baggies and store in the refrigerator. Eat the scallions within three to five days.
  • Freeze scallions by chopping them and storing them in plastic airtight containers. Use within a month for freshest flavor.
  • Scallions can be transplanted into an outdoor garden if you choose to do so.
  • No yearly replanting is necessary as scallions are biennial.


  • Do not allow the year two papery buds that form on top of the scallions to flower. This will mar the taste of the scallions.


About the Author


Antonia James is a Florida-based writer who began writing full-time in 2009. After starting her career in the world of journalism she ventured into the courtroom as an attorney. James holds a Bachelor of Arts in media studies from Fordham University and a Juris Doctor from the University of Miami.